1. Preheat your oven to 425°F (220°C). Grease four ramekins with butter and lightly dust with flour. This helps the cakes release easily once baked.
2. In a double boiler, melt the chocolate chips and butter together, stirring occasionally until smooth. Remove from heat and let it cool slightly.
3. In a medium bowl, whisk together the eggs, egg yolks, and sugar until the mixture is light and thick, about 3-4 minutes.
4. Gently fold the melted chocolate into the egg mixture, followed by the flour, chopped pistachios, vanilla extract, and salt. Mix until just combined. Be careful not to overmix, as this can affect the texture of the cakes.
5. Divide the batter evenly among the prepared ramekins, filling each about three-quarters full.
6. Place the ramekins on a baking sheet and bake for 12-14 minutes, or until the edges are firm but the centers are soft.
7. Remove from the oven and let them cool for 1 minute. Run a knife around the edges to loosen, then carefully invert onto serving plates.

One of my favorite memories is the first time I made these cakes for a family gathering. Watching my family’s eyes light up as they cut into the cakes and the molten chocolate flowed out was a priceless moment.